| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | Cajun, Side dish | 6 | Servings |
INGREDIENTS
| 3 | tb | Margarine; or chicken fat |
| 6 | oz | Chicken gizzards; ground |
| 4 | oz | Ground beef; lean (or pork) |
| 3/4 | c | Yellow onions; finely |
| ;chopped | ||
| 1/2 | c | Bell peppers; green, finely |
| ;chopped | ||
| 1/2 | c | Eggplant; diced in 1/4" |
| ;chunks | ||
| 3 | c | Chicken stock |
| 1/2 | ts | Garlic; minced |
| 1 | Lg Bay leaf | |
| 2 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/2 | ts | Black pepper; freshly ground |
| 1/2 | ts | Cayenne pepper; ground |
| 1/2 | ts | Cumin; ground |
| 1/2 | ts | Oregano; whole leaf |
| 6 | oz | Chicken livers; ground |
| 1 1/2 | c | Raw rice; converted |
| 1/2 | c | Green onion tops; thinly |
| ;sliced |
INSTRUCTIONS
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes. Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions. NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or quail. It is also a great side dish with roast pork. From Chef Frank Brigtsenof Brigtsen's, New Orleans, LA From: MICHAEL ORCHEKOWSKI Posted to FOODWINE Digest 22 Jan 97 by Joell Abbott <[email protected]> on Jan 23, 1997.
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